Terriero Biancoperla Corn Flour (Polenta) - 1.1 lb (500 ml)

Item #:

GRP204

Our Price:

$13.00

Quantity:

20 units available

Description

Biancoperla corn has long been the variety of corn grown in the area of the Veneto between Padova and Treviso. It is known for its low yield, fineness, and delicate flavor. While other more high-yielding varieties of corn for polenta came to be cultivated in this and other parts of Italy, a few careful farmers continued to grow this prized corn varietal. Various agricultural research projects have now used the seed of this corn to bring the variety back to life.

Usage: Polenta dishes but also good to prepare cakes, pancakes and biscuits, bread, pasta and breadsticks.

Food pairing: Perfect served with seafood stews or grilled fish. Can accompany stews, both meaty and vegetarian. In the Veneto, it is classically served in dishes known as polenta e speo (spit-grilled meat) and polenta e osei (spit-grilled birds).

Nutrition Facts

Recipes

Hen of the Woods mushrooms look like little pom poms, with feathery caps and a wonderful mild flavor. When cooked, the little pom poms crisp up and turn golden brown. They add a light earthy flavor to any dish.
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Polenta is a northern Italian staple. Dressed up and seasoned
with any one of a variety of ingredients it can be an elegant
appetizer or a delicious main course. You can experiment with
vegetables, herbs, and meats to achieve a flavor that's just
right for you. This dish can be made ahead and refrigerated
for up to two days, or frozen until ready to use.
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This is a delicious side dish that goes well with a wide variety of main courses. Use different cookie-cutter shapes for different occasions. Served with creamed spinach and Beef Tenderloin, it becomes a rare gourmet treat. To save yourself some time, the polenta can be prepared a day ahead and chilled overnight. Bake it when you're ready.
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Polenta and mushrooms naturally make a great pairing.
Both are earthy and savory, but their very different textures and flavors make an interesting and appealing contrast.
Why use both dried and fresh mushrooms at a time of year when fresh mushrooms are so plentifully available? It’s simple: dried mushrooms pack an intensity of flavor that fresh mushrooms don’t have. Adding both the reconstituted mushrooms and their flavorful soaking liquid gives the polenta an extra burst of savory mushroom flavor that enhances and intensifies the milder flavor of the fresh mushroom topping.
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